Description
Ube Tikoy is a type of Filipino-Chinese rice steamed rice cake called Tikoy prepared with ube flavour and macapuno strips.
Ingredients
Tikoy (Glutinous Rice Method)
- 4 packed cups glutinous rice
- 1 1/4 cups sugar (you can adjust to your liking)
- 1/2 cup sweetened macapuno
- 1 cup water + extra for soaking
- 3 tsp ube flavouring
Tikoy (Glutinous Rice Flour Method)
- 4 packed cups glutinous rice flour
- 1 1/4 cups sugar (you can adjust to your liking)
- 1/2 cup sweetened macapuno
- 2 cups warm water
- 3 tsp ube flavouring
Fried Tikoy
- 1/2 cake tikoy / nian gao, sliced in 1 cm thick cuts
- 3 eggs, beaten
- oil
Instructions
Tikoy (Glutinous Rice Method)
- In a bowl add rice and enough water to cover the rice. Soak for 24 hours.
- Drain rice thoroughly, leave it in a sieve for a couple of minutes.
- Place rice and sugar in a heavy-duty blender or food processor then blend. Add 1 cup of water gradually and process until it resembles a pancake batter.
- Add the flavouring and macapuno mix well until colour is evenly distributed
- Place in a glad wrap lined container the pour over the batter, steam for 1 hour.
- Remove from steamer then let it cool, once cooled down refrigerate overnight.
- Remove from the container then cook as desired.
Tikoy (Glutinous Rice Flour Method)
- In a large bowl combine all Tikoy (Glutinous Rice Flour Method) Ingredients, mix it well until free of lumps.
- Add the flavouring and macapuno mix well until colour is evenly distributed
- Place in a glad wrap lined container the pour over the batter, steam for 1 hour.
- Remove from steamer then let it cool, once cooled down refrigerate overnight.
- Remove from the container then cook as desired.
Fried Tikoy
- Place pan in medium low heat then add small amount of oil for pan frying,
- Dip a slice of tikoy in the beaten egg mixture then pan fry each piece, once golden brown on one side turn it over, when cooked remove from pan then place on a paper towel lined plate.
- Do the same with the rest of the slices then serve
That ube colour is just so sexy!
I second the comment above Raymond from Angiesrecipes. Wow that colour looks amazing!
★★★★★
Just beautiful, Raymond — the texture looks like satin!
Looks so vibrant with the purple! Yum, love pan-fried nian gao!
★★★★★